Peanut Free Smoky Paprika Salmon Cucumber Rounds
These little bites pack a serious punch of flavor into something that looks almost too pretty to eat. Crisp cucumber rounds act as the base, layered first with a smoky, lemony smashed avocado spread and then topped with flaked salmon tossed in smoked paprika and olive oil. The double hit of smoked paprika — in both the avocado layer and the salmon — gives everything a warm, slightly earthy depth that feels way more sophisticated than the effort involved. Because the ingredient list is built entirely around fresh produce, fish, and pantry staples, there's no need to scrutinize labels for hidden nut-based oils or cross-contamination warnings that can make store-bought appetizers stressful. A squeeze of fresh lemon juice ties the whole thing together and keeps the avocado bright and vibrant. Finish with a scatter of chives and red pepper flakes if you want a little color and heat, then serve immediately so the cucumber stays crisp. These are the kind of no-fuss appetizers that disappear from the platter before you even set it down.
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Learn more →Ingredients
4 servings
For the rounds
- 1 large english cucumber
For the topping
- 8 oz cooked salmon, flaked
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the spread
- 1 ripe avocado, pitted and peeled
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Slice the cucumber into rounds about 1/4 inch thick and arrange them in a single layer on a large platter or baking sheet — you should get about 20–24 rounds.
- 2
In a small bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp smoked paprika until combined.
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